Tarragon-baked tomatoes

Serves: 4

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• Day-old bread
• Garlic
• A few sprigs of parsley
• Tarragon leaves
• Salt and pepper
• Olive oil
• Halved tomatoes

Method

1. Combine day-old bread with garlic, a few sprigs of parsley, tarragon leaves, salt and pepper and process to fine crumbs.
2. With the machine running, pour in a little good olive oil. The mixture should remain crumbly but hold a shape when compressed. Use a soup spoon or ice-cream scoop to place domes of stuffing on halved tomatoes.
3. Arrange them in a shallow ovenproof dish and bake in a fairly hot oven, 200ºC (180ºC fan oven) gas mark 6 for 10-15 minutes until lightly browned but still holding their shape. Serve hot or warm.
4. COOK'S TIP A food processor makes quick work of the stuffing. Recipe by Shona Crawford Poole

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